Dairy-Free Lemon Chicken Piccata with Zucchini Noodles

Ingredients

• 4 oz Chicken breasts
• 1/4 cup All-purpose flour
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 2 small Shallots
• 3 cloves Garlic cloves
• 1/2 cup Dry white wine
• 1/2 cup Chicken broth
• 1/4 cup Lemon juice
• 2 tbsp Capers
• 2 tbsp Dairy-free butter substitute
• 4 medium Zucchini
• 2 tbsp Fresh parsley

Instructions

1. 1Pound chicken breasts to 1/2-inch thickness. Mix flour, salt, and pepper on a plate. Dredge chicken in flour mixture.
2. 2Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
3. 3Add minced shallots and garlic to the skillet and cook for 1 minute, until fragrant. Deglaze the pan with white wine, scraping up any browned bits.
4. 4Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 5 minutes, until the sauce has slightly reduced.
5. 5Stir in dairy-free butter substitute until melted and incorporated. Return chicken to the skillet and coat with sauce.
6. 6Use a spiralizer to create zucchini noodles. Saute the zucchini noodles in a separate pan for 2-3 minutes until tender-crisp.
7. 7Serve chicken piccata over zucchini noodles, garnished with fresh parsley.

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